I always keep a couple of tins of ful (fava beans) in my pantry for those times when I crave a quick and satisfying late ...

If you love shakshuka, you’ll love this vibrant, veggie-packed dish by Sami Tamimi – the prolific chef who co-authored ...

The ultimate one-pan weekend brunch - Chef Sami Tamimi shares his Middle Eastern-style aubergine and fava bean eggs – a ...

To make the broad bean topping, cook the beans in a pan of boiling salted water for 4–5 minutes until tender. Drain and refresh under cold running water and slip the beans out of their skins.

Add the chopped tomatoes, tinned tomatoes, fava beans, water, 1¼ teaspoons of salt and a good grind of pepper. Reduce the heat to medium and cook for 15 minutes, or until the sauce thickens. 6. Add ...

This dish is traditionally made with morcilla, a blood sausage much like black pudding (which is what I use here). Choose a crumbly variety – it will fry up deliciously. If fresh asparagus is ...

Ben Stokes splattered the stumps with the last ball of a fantastic day of Test cricket to give England belief they can snatch ...

Yes, you can, and very good they are too. The important thing is that you choose beans that are very, very young, otherwise they will be tough and the fur inside will be indigestible.

Spain’s Mediterranean islands are best known for pristine beaches and sun-drenched cliffs. But a new cookbook by Jeff Koehler gives the islands' food some worthy attention. “The ...

While plenty of beaches on the Mediterranean have been ruined by overcrowding and overexposure, there are little-known, yet ...

IFT First, the global food science and innovation expo, showcases cutting-edge advancements in food and beverage technology: ...